Gluten-Free Buckwheat Chocolate Cake
This moist buckwheat chocolate cake is topped with whipped cream and fresh strawberries and you won't believe it's gluten-free! The cake is quite similar to a flourless chocolate cake, but made with a little buckwheat flour and ground almond. It's perfect for serving as a single layer cake with summer berries and lots of whipped cream.
Servings: 10
Calories: 436kcal
Ingredients
Gluten-free chocolate cake
- 150 grams unsalted butter
- 175 grams dark chocolate (70 % cocoa content)
- 4 large egg(s)
- 150 grams granulated sugar
- 63 grams buckwheat flour
- 75 grams ground almonds
- 1.25 mL Diamond Crystal fine kosher salt
Whipped cream
- 250 mL whipping cream (35 % fat)
- 25 grams icing sugar
Garnish
- 450 grams fresh strawberries
Instructions
Gluten-free chocolate cake
- Preheat the oven to 350ºF (175 °C). Butter the bottom and sides of an 8-inch springform pan, then line the bottom with a round of parchment paper. Use a tablespoon or two of buckwheat flour to flour the buttered sides of the pan. Set the pan aside.
- Melt the butter with the chocolate in a bowl set over a pan of simmering water. Mix until perfectly smooth, glossy, and even. Take the bowl off the heat and let cool slightly.
- Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat the eggs with the granulated sugar to the ribbon stage when the mixture is very pale in colour and extremely light in texture. This takes about 10 minutes.
- In a separate bowl, whisk together the buckwheat flour, ground almonds, and salt. Fold this dry mixture into the fluffy egg mixture. Then fold in the melted chocolate and butter.
- Pour the batter into the prepared springform pan. Smooth the top and tap the pan to remove any large air pockets.
- Bake the cake for about 45 minutes until the surface is set but the inside is still a little underbaked.
- Let the cake cool for 10 minutes then unmold it onto a plate and let it cool and rest overnight. The cake will crack and settle in this time. That's normal!
Whipped cream
- When you are ready to serve the cake, whip the cold whipping cream in a large bowl. When the whipped cream is still a little soft, add the icing sugar and finish whipping the mixture to form thick whipped cream. Spread the whipped cream over the chocolate cake.
Garnish
- Top the whipped cream layer with a pile of washed berries. Serve immediately.
Notes
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- For the dark chocolate, I used Cacao Barry Ocoa 70 % dark chocolate.
- You can serve this cake with whipped cream as written, or ice cream (like this vanilla bean ice cream or this dark chocolate ice cream). This would also be excellent with mint chocolate chip ice cream!
Nutrition
Calories: 436kcal
